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Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

Who says comfort food can't be elegant? Hideki Hiwatashi's one pot beef sukiyaki recipe is a fragrant Japanese hotpot packed with mushrooms, vegetables, tofu and folds of creamy Wagyu beef, simmered in a sweet soy and mirin broth – perfect for warming you up from the inside. The chef recommends serving this straight from the pot, placing it in the centre of the table for everyone to help themselves.

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Using the point of a sharp knife, carve decorative indentations into the shiitake mushroom and add this to the pan along with the other mushrooms, onions, leek, Chinese leaf and tofu. Place over a medium heat and bring up to the boil, then add the beef to the pan, cover with a lid and simmer gently for 3–5 minutes

With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine.

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